On Fri, 30 Dec 2011 10:05:47 -0800 (PST), Pandora >
wrote:

>On 30 Dic, 17:52, wrote:
>> On Thu, 29 Dec 2011 13:07:10 -0800, Serene Vannoy
>>
>> > wrote:
>> >On 12/29/2011 10:19 AM, Pandora wrote:
>> >> Here is my tested recipe. Crisp and soft in the same time, and you can
>> >> make many types in advance. Try it!
>>
>> >I will! I had so much luck with your angel's breads that I'm always
>> >happy to try your recipes!
>>
>> >Serene
>>
>> I'm trying to find her pizza recipe and can't. Could you please
>> re-post it for me
>>
>> TIA
>> koko
>
>
>Well. I repost recipe with 150 ml correct:
>
>PIZZA MAGIC ALLA PANDORA
>
>Category: Pizza
>Yield: 2 servings
>Preparation time: 20'
>Source: Pandora
>
>(Quantities for 2 baking tin – 32 cm diameter)
>300 gr. Flour 0
>150 ml Water
>1tbs salt
>1 tbs sugar
>7 gr. Dry yeast
>250 gr. Tomatoe sauce
>1 pinch Oregano
>200gr. Mozzarella and fontina
>2 slices Cooked ham
>1 onion - sliced
>1 TBS oli - EVO
>
>Make the fountain with the flour. In the middle put yeast and sugar.
>Add oil and water few at a time. Knead till the dough is perfectly
>smooth (about 10’); if it is too much sticky add some other flour.
>Make 2 balls and with a knife impress a cross over them. Let them rise
>(covered with a damped kitchen towel) for half an hour. When is the
>time, take 1 ball and, with a rolling pin, roll out the dough at about
>3 mm. thickness (think it will rise again more then double. Oil the
>baking pin and put inside the dough just made. Season with tomatoes,
>sliced onions oregano and some oil. Repeat with the other ball. Let
>rise again (in cool ambient) for about 2 hours. When is time, you can
>put your pizzas (one at a time)in the preheated (200°) oven. Add
>sliced ham and over it, minced mozzarella and fontina ( just 5-7 ‘
>before the end of cooking, otherwise you burn cheese). This is a
>recipe for making “pizza alla Valdostana”, but you can season your
>magic Pizza as you want. The important is you add heavy ingredients
>(such as olives) after 2 hours. In this way your pizza can easily
>rise. It’s very important to use a 32 cm. baking pin because doses are
>exact for making a right thickness and consistence.
>
>
>
>Nutritional facts per serving (daily value): Calories 357.756kcal;
>Protein 24.19g (48%); Total Fat 22.671g (35%)(Sat. 13.21g (66%));
>Chol. 79mg (26%); Carb. 15.068g (5%); Fiber 1.877g (8%); Sugars
>9.649g; Calcium 523.173mg (52%); Iron 0.665mg (4%); Sodium 4169.936mg
>(174%); Vit. C 4.081mg (7%); Vit. A 677.1IU (14%); Trans fat 0g
>----------
>
> Esportato da Shop'NCook Menu 4.0

Thank you very much.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com